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Chambar Restaurant Review: After 10 years running Chambar, Belgian-born chef Nico Schuermans and Vancouverite Karri Schuermans celebrated by moving the restaurant down the block and building a larger space with casual yet sophisticated surroundings. The place clicks on all levels, from the bar where patrons happily eat and imbibe to a high-ceilinged dining room, rooftop and patio. The Belgian-themed and North African-influenced breakfast menu delivers standouts such as a tagine with grilled merquez, saffron-tomato stew, halloumi, fried pita, hummus, poached eggs and fresh herbs; and waffles with assorted toppings. Lunch choices include a lemon grass-roasted beef, green papaya and cucumber salad. At dinner, oversize pots of moules frites (try the Congolese version) entice diners, as does pan-seared wild salmon with tamarind and tomato curry, spicy cabbage, fresh chickpeas and tomatillo salsa. A rich dessert is the Nico 3.0 whiskey stone fruit cake, a crunchy mixture of cornflakes, caramelized white chocolate ice cream and sweet corn. A selection of Belgian beers and the house-made Chambar ale, plus creative cocktails and a global wine list round out the experience.